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Bacterial starters for soft cheeses – Kompaniya Pavlov, OOO | all.biz
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Bacterial starters for soft cheeses

Bacterial starters for soft cheeses

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Technical characteristics
  • BrandCSK food Enrichment
  • Country of manufactureNetherlands
Description

Direct - frozen (DVI) deep frozen cultures are highly concentrated and standardized frozen cultures of lactic acid microorganisms.

Types of Ferment for Cottage Cheese

In the production of cottage cheese, the following types of starter cultures are used:

  • Mesophilic starter culture, which includes mesophilic lactococci, sticks, acetic bacteria. The optimum ripening temperature is 26 - 30 degrees.
  • Mesothermophilic starter culture, which includes lactococci and thermophilic milk streptococci. The optimum ripening temperature is 30 - 34 degrees.
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Bacterial starters for soft cheeses
Bacterial starters for soft cheeses
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